1. The aromatic substances contained in osmanthus fragrans can dilute sputum, promote the discharge of sputum in respiratory tract, and have the functions of resolving phlegm, relieving cough and relieving asthma;
Sugar osmanthus ingredients (2 pieces) 2. Osmanthus fragrans is fragrant, has the functions of promoting qi circulation to relieve pain, promoting blood circulation to remove blood stasis, and promoting the excretion of turbid substances in the intestine; 3. Sweet-scented osmanthus fragrance can dispel oral odor and kill oral bacteria. It is a good diet for patients with bad breath. Bai Juyi, a poet, wrote a famous sentence "Looking for laurels in Zhongshan Temple in the Moon". Since then, the story of "laurel falling in the middle of the month" has been passed down to this day. Manjuelong under Nanfeng in Hangzhou is a scenic spot to enjoy Guangxi. Around the Mid-Autumn Festival in August, osmanthus fragrance. In this "Jin Xue world", people can not only explore the secrets, but also taste sweet and delicious osmanthus and osmanthus chestnut soup. Osmanthus fragrans is not only ornamental, but also has economic value. Jingui and Yin Gui are rich in fragrance and are natural raw materials for processing condiments. Crispy sweet-scented osmanthus mixed with sugar becomes a common sweet-scented osmanthus on the market. If the essence extracted from osmanthus fragrans is mixed with stuffing sugar, it is osmanthus fragrans sugar. As for osmanthus wine, as early as in the history of rites and music in the Han Dynasty, there was a record of "respecting osmanthus wine and being a guest in eight townships". Knowledge introduction of sweet-scented osmanthus: Sweet-scented osmanthus is finely processed with fresh sweet-scented osmanthus and white sugar, and is widely used as an auxiliary raw material for cakes and snacks such as glutinous rice balls, porridge (porridge), moon cakes, biscuits, cakes, candied fruit and sweet soup, with delicious and fragrant color. Nutritional analysis of osmanthus fragrans: 1. The aromatic substances contained in osmanthus fragrans can dilute sputum, promote the discharge of sputum in respiratory tract, and have the functions of resolving phlegm, relieving cough and relieving asthma; 2. Osmanthus fragrans is fragrant, which has the functions of promoting qi circulation and relieving pain, promoting blood circulation and removing blood stasis, and promoting the excretion of foul substances in the intestine; 3. Sweet-scented osmanthus fragrance can dispel oral odor and kill oral bacteria. It is a good diet for patients with bad breath. Supplementary information of osmanthus fragrans: production method of osmanthus fragrans: 1. Picking sweet-scented osmanthus, removing pedicels and washing; 2. Boil the water in the pot, spread the gauze on the steaming partition, and put the osmanthus for a long time, otherwise it will be black; 3. Blow it with a fan, put it in a bottle, and marinate it with a layer of sugar and a layer of osmanthus for several months. Osmanthus fragrans is suitable for people: the general population can eat it, and diabetics and people with deficiency-heat should eat it carefully. The dietotherapy function of osmanthus fragrans: sweet taste and flat nature; It has the effects of moistening lung, promoting salivation, relieving cough, harmonizing middle warmer, benefiting lung, soothing liver, nourishing yin, flavoring, eliminating halitosis, and relieving bittern toxicity.
Sugar rose
The practice of rose seed melon has a long history, and the charm of these special foods can also be felt in the production process. Seed melon is a special snack in Yunnan. Rose seed melon is mainly made of cucumber, and its cooking method is the main one, and its taste belongs to it. You can also make special snacks with the recipes provided by the food website!
Rose melon in Kunming is a famous pickles in Yunnan province, which is deeply loved by urban and rural consumers because of its crisp texture, salty and sweet taste. Jujube melon is the main raw material for processing rose melon, and it is a specialty of black soil depression in Gongdu District of Kunming City. This kind of cucumber is small (5 ~ 7 cm long and about 2 cm in diameter), with bluish green color, thick and crisp meat and fresh taste. After salting, with rose sugar and other auxiliary materials, it became a delicious and unique pickle.
Raw material formula (rose seed melon 100 kg): small fresh cucumber 250 kg refined salt 30 kg fine brown sugar 25 kg mature old rose sugar 3 kg sugar color 2 kg quicklime 0.5 ~ 1 kg sweet noodle sauce, aged sauce with appropriate amount of melon sauce.
Production method: 1. Selection of raw materials: Fresh melons should be crisp, full and prickly, uniform in size and intact.
2. Pickling: Pickling the washed fresh melons first; Pickling is carried out in three ways, one salt is pickled every day; The salt consumption per 100 kg of fresh melon is: 5 kg of salt for the first pass, 4 kg of salt for the second pass and 3 kg of salt for the third pass. Sprinkle the salt evenly and turn over the jar while sprinkling, but don't touch the broken melon skin. After pickling for three times, remove the water and make a sauce.
3. Sauce making: Boil the sweet noodle sauce and aged sauce of pickled melons last year. After cooling, first coat a layer of sauce on the walls of the jar or pool of pickled melons, then pour a layer of pickled melons and then pour a layer of sauce. The sauce should overflow the pickled melon by 5 cm. Turn it once a day for the first two days, and then turn it gray after making sauce for one month.
4. Ash bleaching: soak the quicklime in clear limewater, take out the pickled melon, wash off the sauce, soak it in limewater for 3 hours, and then take it out and rinse it repeatedly with clear water.
5. Soak in sugar and color matching: firstly, wash brown sugar, rose sugar and sugar color, put them into a pot, add water to boil, soak the pickled wax gourd in sugar juice, and finally soak them in cold sugar juice for 3 days to get the finished product.
Product features: The color is dark green, translucent, the melon body is complete and full, the taste is salty, sweet and crisp, and rose sauce is rich and delicious, so it is an excellent table pickle.